Roast the tomatoes and jalapeno peppers. Place them on a hot, dry skillet or directly over an open flame on your stovetop. Rotate until the skins are charred and blistered.
In a blender or food processor, combine the chopped tomatoes, onion, minced garlic, roasted jalapeno (if used), and half the cilantro.
Pulse the ingredients a few times to reach your desired salsa consistency. Pulse less for chunkier salsa, more for smoother salsa.
Transfer the mixture to a bowl. Stir in lime juice and the remaining cilantro. Season with salt and pepper to taste.